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Hey friends!
The holiday season is here, and you know what that means—delicious treats!
Today, I’m excited to share my festive Christmas cranberry cheesecake recipe.
It’s creamy, tangy, and has a pop of tartness from the cranberries.
Perfect for holiday gatherings or just to indulge a little.
Trust me, this cheesecake will be the star of your dessert table! Let’s dive in!
| Preparation Time | 15-20 minutes |
| Cooking Time | 5-10 minutes |
| Total Time | 145-250 minutes |
| Level of Difficulty | Medium |
Ingredients
- 175g crushed digestive biscuits
- 55g melted butter
- 405g light condensed milk
- 300g full-fat cream cheese
- Juice from 2 large lemons
- 300g fresh or defrosted cranberries
- 100g caster sugar
- 18cm springform tin with base lined with parchment paper
Step 1: Prepare the Biscuit Base
Start by mixing together crushed biscuits and melted butter until well combined.
Lightly press the mixture into the bottom of a tin to form the base of the cheesecake.
Chill the base in the refrigerator for 10 minutes to firm up.
Step 2: Make the Creamy Filling
In a mixing bowl, beat the light condensed milk and soft cheese together until the mixture is completely smooth.
Add the lemon juice and stir thoroughly; you will see the mixture thicken.
Spread this creamy filling evenly over the chilled biscuit base.
Return the tin to the refrigerator to chill for 2-4 hours, allowing the filling to set properly.
Step 3: Prepare the Cranberry Coulis
While the cheesecake is chilling, place the berries, sugar, and 100ml of water into a small pan.
Cover and simmer the mixture for about 5 minutes until the berries are soft and pulpy.
Reserve a tablespoonful of the softened berries for decoration.
Push the remaining mixture through a sieve to create a smooth coulis.
Chill the cranberry coulis in the refrigerator until you are ready to serve.
Step 4: Decorate and Serve
Once the cheesecake has set, remove it from the tin and place it on a serving plate.
Gently pour the chilled cranberry coulis over the top of the cheesecake, spreading it out to the edges.
Use the reserved pulpy berries to decorate.
Your cheesecake is now ready to serve.
Enjoy!
